If seafood is your thing, make Milliken’s your place. Our menu offers plenty to choose from, including conch fritters, mahi mahi, grouper, salmon, clams, shrimp and oysters. But don’t take our word for it. Come to Milliken’s and see for yourself. If seafood is not your thing, we offer a nice selection of steaks and chicken, such as the porterhouse specials, filet mignon, classic chicken teriyaki and Trinidad curry chicken, to name a few.

We have three bars fully stocked and the friendliest bartenders ready to mix a drink. Happy hour is from 4 to 6 p.m. daily.

About Us

It’s big! It’s bold! It’s beachy! It’s a tropical oasis right here in Brevard County! It’s Milliken’s Reef Seafood Grille at Port Canaveral!

This newest addition to the coastal dinning scene offers casual dining in an atmosphere of your choice. The large, stunning dining room provides a bit more formal yet laid back ambiance for lunch or dinner as does the adjacent piano bar and dining area. For the flip-flop or topsider crowd, there’s the Hookup Bar or the Tiki Bar with it’s sandy beach area. And, for the sightseer and ample deck on the water overlooking the port. Each of the different bar areas features premium liquors. Inside, it’s fine single malt scotch; at the Hookup Bar, its tequila and the Tiki Bar has premium rums.

Whichever your choose, there’s no shortage of food and libations to be had. With an extensive menu listing dozens of seafood choices as well as popular meat and chicken dishes one should never leave Milliken’s hungry or thirsty.

Whether you visit for lunch or dinner, you can choose from a great list of appetizers such as Fried Calamari, Oysters Rockefeller, Coconut Shrimp and many, many more. How about some Clam Chowder? Milliken’s has both the New England and Manhattan varieties plus Conch Chowder and Lobster Bisque. Speaking of conch – get a real taste of the islands with Bahamian Conch Salad, Fritters or delicious Cracked Conch which is lightly battered, deep friend and served with a special sauce.

Needless to say, Milliken’s features all the popular local fish such as grouper, snapper, dolphin, tuna and flounder. The menu offers special preparations such as Snapper Hemingway, Macadamia Crusted Mahi, Honey Orange Salmon and more. Ask your server about the day’s fresh catch which you may order broiled, blackened or grilled.

Of course, there are more seafood entrees with such tasty things as Fresh Sea Scallops, Lloyd’s Golden Fried Oysters, Crab Cakes and Fantail Shrimp. For the pasta lover, there’;s Shrimp Scampi or Alfredo or mussels over angle hair with a white sauce.

For the landlubber there are several steaks and a prime rub or you might prefer chicken prepared Bahamian or Trinidad style.

If you crave a more causal meal, Milliken’s has sandwiches such as Po’boys, wraps, fish sandwiches and fantastic half-pound steak burgers.

If all this isn’t enough,m you can top your meal with a deliciously decadent dessert such as Mango Guava Cheesecake or the Tuxedo Bomb (try it you’ll like it!)

Enough about the food – let’s talk entertainment. There’s something going on every afternoon and evening at the Reef. The piano bar goes 6 nights a week and there’s at least 2 bands a day working the beach band shell. On the beach is a great place to kick off your shoes and shuffle in the sand. Call for the entertainment schedule.

A special event that’s held every Wednesday from 4-6pm is the “Wine Down Wednesday”, a wine tasting featuring different themes each week and a selection of hors d’oeuvres to accompany the wines. What a great opportunity for the some socializing with fellow wine lovers.

Whether you’re looking for a pleasant sit-down lunch or dinner, a burger and beer or just some relaxing good times over a cocktail, Milliken’s Reef is definitely the place to visit.

Food, Family and Fun

Milliken’s has it all: beach sand for a dance floor, swaying palm trees and tiki torches. Mix that with the island music, a cool breeze and a cocktail, and you’ll soon forget all your worries. We have a resort kinda vibe, giving you that mini-vacation you’ve been trying to take. Book your Christmas Parties NOW!!!

Spacious Fine Dining

The dining area is spacious, accommodating small and large parties. Feel free to call ahead for reservations. Large windows offer a nice view of the activities outside so you’re sure not to miss a thing. If weather permits, the windows can be opened, bringing the outdoors indoors.

Our Story

My Granddaddy was a fisherman, his Daddy was a fisherman too, my Dad learned to process the catch, we learned how to cook it for you.

Who would have thought that a poor fisherman, Ashburn Ledrew Milliken, and his God-fearing wife, Emma Jane Smith, would create a down-line of seafood-related businesses.

Granddaddy worked at the shipyard during World War II to support his family, 2 daughters and 1 son. Granddaddy always loved Shallotte River in Shallotte, N.C. He would place nets strategically in the creeks and catch various types of seafood in the warmer months, everything from shrimp to fish of every kind. He would keep what he needed for the family and sell the rest.

In the winter months Granddaddy and my Dad would gather oysters from the banks of the river. Over crude oak-wood fires, they would steam and shuck the product. Cars would line up down the road to purchase the delicacy for $1/quart. Granddaddy also sold some at the shipyard. Times were tough, and the money helped.

Granddaddy built a small cinder block oyster house with 6-10 employees and started the hot-dip method of processing the local cluster oysters. Grandmamma was one of the hardest working ladies I’ve ever known and she was always there doing more than her part.

My Dad, Lloyd Ray Milliken, started gathering oysters when he was a young boy, and I think he inherited Grandmama’s ability to work long an hard. Even today, we children can’t hold a candle to him. He took the seafood industry to the next level. Without fear of failure, he began to process more and more oysters, requiring a larger oyster house and a new source of the products. He trucked oysters from Maryland, Virginia, Texas, Louisiana, and Mississippi. These oysters were processed and sold all over North and South Carolina. He added shrimp trawlers to his company and eventually opened his first restaurant in Calabash, N.C.; Larry’s Calabash Seafood Bar, Murrells Inlet Seafood House, Larry’s in Myrtle Beach, S.C., Ships Galley, JJ’s, Nance’s Creek Front Restaurant, Fisherman’s Son, Lloyd’s Canaveral Feast at the Port, Sunset Cafe’ and now the all new Milliken’s Reef here at Port Canaveral. It took all the members of our family, their spouses, and children to operate and grow the businesses.

Our goal is to make your dining experience unique and hopefully unforgettable. Thank you for joining us and letting us server you.

God Bless You All,
The Milliken Family